A Chef's Eye View




			When eating is your livelihood, you can become fairly jaded. I would love to lie to you, and tell you that every time I have a perfect meal, I am moved to a new dimension, or that when this happens, I grow to understand the finer things in life. Perhaps the sauces sing to me, and inspiration overtakes me as I recall that very special time in my childhood that I knew I wanted to be a chef. Perhaps I finally knew the deep meanings of pleasure with the perfect marriage of that last sip of pinot noir, balanced so perfectly on my palate. Truly, my opinion is that every chef has participated in and experienced that “over-analyzed,” artsy conversation about food. Don’t misunderstand me. I deeply appreciate food, culture, and dining but for the real qualities, not for the “snooty talk” which is plentiful in many conversations I hear these days. If you have ever worked or lived in Manhattan as I have, you know what I speak of. So, what are these real qualities, and where can you find them in Austin? When I enter a restaurant, I want immediate attention and a smile. When the host or hostess seems indifferent or neglectful, it’s a huge turnoff. Setting the stage is extremely important in this “one act play,” and if the first character stinks, then I get grumpy. Next, I want the immediate recognition from the server, and preferably a friendly greeting, although I can forgo polite if someone is over extended. Now here is something that I feel is extremely important, that so many restaurants fail to take the time to ensure. The server should know something other than how to recite the menu word for word. For a server not to know the technique or ingredients being applied to an “off the menu” item is the same as a car salesman who knows nothing about the engine or warranty. What’s worse is the apparent “fake” when they do not know. Soon to follow is the fumbling of words as they describe another dish that you did not ask about in the first place. My favorite happens to be, “I think so.” At twenty five dollars a plate, I think we all agree that the server should know. So let’s talk food now. Mean what you say, and say what you mean. It's a little thing called “truth in menu.” How many times have you been deceived by a description? It’s the worst to have expectations destroyed by a “mock” dish and know that you’re paying for it. Some may assume that my expectations for food are too high, but I like things simple. If the dish is to be served hot, then just make sure it’s hot. I love mashed potatoes, so just make good mashers. Fried foods are fantastic when they are crispy. Most chefs agree that the ingredients don’t have to be fancy to be great. We just want to know that the people making the food care for it as much as we do and pay attention to the small details. Don’t serve me old seafood and try to mask it with sauce. I’ve got perfectly functioning taste buds. I don’t eat out to discover the newest trend or to be influenced artistically. I just want good food in an unpretentious atmosphere. So what happens when I go out and I have a bad experience? You might expect that I complain, but the fact is that I never complain directly. I just never return.